Chicken

4 1/4 c Chicken broth

1 ds Black pepper

1 1/2 c Shiitake mushrooms; sliced

--or regular fresh mushrooms 1/2 c Shallots; or onions, chopped

2 tb Butter or margarine

1 1/2 c Cooked chicken; or turkey

1/2 c Fresh parsley; snipped

1995 Run cold water over the wild rice in a strainer for about 1 minute, lifting the rice to rinse it thoroughly. In a large saucepan, mix the wild rice, broth and pepper. Bring to a boil; reduce the heat. Cover and simmer for 40 to 45 minutes, or until the rice is tender. Meanwhile, in a skillet, cook the mushrooms and shallots in butter until tender, but not brown. Add the mushroom mixture, chicken and parsley to the soup. Heat through. Recipe From: The Redstone Inn in Dubuque, Iowa. Penny Halsey (ATBN65B). --